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Slow Cooker Cheesy Chicken and Rice

May 29, 2013 in chicken

Back in the day, I was deeply opposed to “cream of” soups. I had it in my head that they were the worst things you could possibly buy at the grocery store and whenever a recipe called for one, I would either skip it completely or make a homemade version which never really tasted like the real thing. These days I am all about those soups. Maybe not every night, but sometimes you just can’t beat how easy it is!

This is one of those recipes that calls for a can of soup and I’m so happy I didn’t skip it. My family loves chicken and rice of all varieties but I knew they would especially love a version that calls for yellow rice, cheese, and corn. And they did! My husband said that this is a recipe that I can make frequently – but I have to also make those biscuits you see on the plate with it. Don’t worry, I’ll be sharing those next week!

Most of the cooking for this recipe is done is the slow cooker and then right before serving, you stir in the rest of the ingredients which makes it perfect for a busy weeknight or a lazy weekend day.

Two years ago: Coconut Cream Flan
Four years ago: Pita Chips

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Slow Cooker Cheesy Chicken and Rice

Ingredients

1 pound boneless, skinless chicken breasts
1 large onion, chopped
1 (10.5 ounce) can cream of chicken soup
1 (8 ounce) box Zatarain's Yellow Rice Mix
1 cup shredded cheddar cheese
1 (15 ounce) can whole kernel corn

Instructions

  1. Place chicken in the slow cooker. Sprinkle chopped onion over top and dollop cream of chicken soup over top. Allow to cook on low for 7 hours or high for 3 hours.
  2. About 30 minutes before serving, cook the rice according to package instructions.
  3. Remove chicken from slow cooker and shred; return to slow cooker.
  4. Once rice is cooked, stir it into the chicken mixture in the slow cooker. Stir in shredded cheese and corn. Continue cooking just until cheese is melted.
http://fakeginger.com/2013/05/29/slow-cooker-cheesy-chicken-and-rice/

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Slow Cooker Salisbury Steak

November 6, 2012 in beef

I have gotten into really bad dinner habits over the past 8 months. With my husband gone there was no need to have dinner ready at a certain time so sometimes we’d have “dinner” at lunchtime and then eat cereal for dinner. Or sometimes I’d skip dinner altogether and everyone would just have PB&J. I won’t lie, I skipped cooking a lot. A whole lot.

In an effort to get back into a routine, I actually made a meal plan and stuck to it last week. It made my week go a lot smoother and surprisingly, was a lot of fun.

This was one of the things I made. Well, the slow cooker made for me. Man I love that thing! I can’t tell you the last time I had salisbury steak but this was so good and all the kids ate it without complaint. And since it’s “semi-homemade” with the canned soup and au jus mix, it’s incredibly simple and took no time at all to get situated in the slow cooker. You do have to brown the steaks before you put them in (helps to hold them together + gives it more flavor) but that only takes a few minutes.

I served it with those mashed potatoes I posted yesterday and the gravy was delicious on them. I definitely recommend doing some kind of mashed potatoes if you make these salisbury steaks. It just doesn’t get better than potatoes covered in gravy, does it?

One year ago: Maple Pecan Fudge
Two years ago: Tofu Taco Salad
Four years ago: Doughnut Muffins

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Slow Cooker Salisbury Steak

Serving Size: 8 steaks

adapted from AllRecipes

Ingredients

2 pounds ground beef
1 pack dry onion soup mix
1/4 cup Italian breadcrumbs
1/4 cup milk
1/4 cup flour
2 teaspoons olive oil
2 cans cream of mushroom soup
1 pack dry au jus mix
3/4 cup water

Instructions

  1. In a large mixing bowl, use your hands to mix together ground beef, onion soup mix, breadcrumbs, and milk. Once thoroughly mixed, divide into 8 patties and shape into over-shaped patties. Dredge in flour and set aside.
  2. Heat the olive oil over medium-high heat. Brown the patties, a few at a time, for just a minute on each side. Transfer to slow cooker, stacking if you need to.
  3. In another mixing bowl, whisk together mushroom soup, au jus mix, and water. Pour over the patties in the slow cooker.
  4. Cook on low for 6 hours or high for 4 hours.
http://fakeginger.com/2012/11/06/slow-cooker-salisbury-steak/

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Mississippi Roast

September 13, 2012 in beef

You know those weeks months where nothing you cook turns out? I’m having one of those right now. I told y’all about all my cookies spreading but didn’t mention that it’s everything I cook. I don’t know what’s up with me but I’m sick of it! In an effort to make something my kids wouldn’t spit out (yeah, that bad) I decided to make this bad boy.

I don’t know why it’s called Mississippi Roast but I love Mississippi so we’ll go with it. It’s a big piece of meat that’s covered in dry ranch, gravy mix, and pepperoncinis and slow cooked all day in a ton of butter. I knew, without a doubt, that everyone in the house would love it.

Seriously, so good! The pepperoncinis give it just a little spice – enough that you notice it but not enough to make my picky guy whine about it. He actually asked for seconds and thirds!

The gravy can get a bit salty so if you plan on spooning some over mashed potatoes like I did, use a light hand when salting your potatoes. I also think you could get away with using (a lot) less butter – just substitute some water. The mixes will still make a really nice gravy for you.

One year ago: Red Velvet Pancakes
Two years ago: Restaurant-Style Salsa
Three years ago: Chocolate Chip Cupcakes

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Mississippi Roast

Ingredients

1 3-pound chuck roast
1 1-ounce pack of dry Ranch dressing
1 1-ounce pack of Au Jus mix
1/2 cup (1 stick) butter or margarine
5 - 6 pepperoncini

Instructions

  1. Place the roast in the slow cooker. Sprinkle the Ranch dressing and the Au Jus mix over it. Place butter on top; followed by Pepperoncini.
  2. Cook on low for 8 hours.
  3. Shred and serve with gravy.
http://fakeginger.com/2012/09/13/mississippi-roast/

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Slow Cooker Red Beans and Rice

January 10, 2012 in beans, slow cooker

One of my favorite meals growing up was red beans and rice. It’s the ultimate comfort food in my book but I’ve never made it before because my husband swears that he doesn’t like beans. And well, beans are kind of a big part of red beans and rice.

But I took a chance recently and crossed my fingers that it would go over well. And go over well it did! It was just as comforting as I remembered it being and was perfect on a snowy day!

Awesome, easy recipe that requires zero bean soaking! And I bet you have almost everything you need in your pantry right now. The recipe calls for the slow cooker to start on high and then be turned down to low after a few hours of cooking but I imagine that if you soaked the beans overnight, you could just cook them on low the entire time.

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Slow Cooker Red Beans and Rice

Ingredients

1 pound dried red beans
1 large white onion, chopped
1 bunch green onions, chopped
2 tablespoons dried parsley
1 large green bell pepper, chopped
3 large garlic cloves, minced
1 tablespoon salt
1 teaspoon black pepper
¼ teaspoon thyme
½ teaspoon cayenne pepper
1 pound link sausage, sliced
2 quarts water
1 (4-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
3 dashes hot sauce
Hot cooked rice, for serving

Instructions

  1. Combine everything but the rice in a slow cooker. Cook on high for 4-5 hours; turn down to low and cook another 3-4 hours or until the beans are tender. Serve over rice.
http://fakeginger.com/2012/01/10/slow-cooker-red-beans-and-rice/

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Beer & Brown Sugar Kielbasa

December 11, 2011 in pork, slow cooker

This, right here, is by far my favorite thing I’ve made in months, if not all year.

So good that at 9 pm on the night I made it, I started panicking that someone else would get to the leftovers before I did and had another one.

No surprise really since it’s made up of my some of my favorite foods: kielbasa, sauerkraut, and brown sugar. Beer, I can take or leave, but in this, I’ll take it. It’s sweet, it’s sour, and it’s seriously delicious. Guarantee I make it at least one more time before the year is up!

Bonus points because it’s made in the slow cooker. So if you want to, say, make it for the big rematch between LSU & Alabama, you can pop it in first thing in the morning and it’ll not only make your house smell like heaven but will be ready for the game with minimal effort. All you need is some buns and you’re good to go.

(I was right to have another as a late night snack – my husband killed the remaining leftovers the next morning!)

Two years ago: SheeShee’s Christmas Mix

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Beer & Brown Sugar Kielbasa

Ingredients

12 ounces beer
1 cup brown sugar
3 pounds polish kielbasa
1 bag (or jar) sauerkraut (32 ounces), drained well

Instructions

  1. Combine the beer and brown sugar in a small saucepan over medium heat, until the sugar melts and the mixture is slightly thickened; set aside.
  2. Cut the kielbasa into links and place in a slow cooker. Cover with the drained sauerkraut. Pour the beer and brown sugar mixture over top. Cook on high for 4 to 6 hours, or on low for 8 to 10 hours. (I have a small slow cooker and had to do a bit of stirring throughout the day to keep everything coated in the brown sugar mixture.)
  3. Serve on its own or on your favorite sandwich roll.
http://fakeginger.com/2011/12/11/beer-brown-sugar-kielbasa/

 

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